Healthier Cakes & Cupcakes
I LOVE CAKE...
so I learned how to bake using heathier ingredients!
Now I can have my cake and eat it too!!
Chocolate Raspberry Cupcakes (or cake)
You would never know they are GF, DF and SUGAR FREE!
...and very moist!
You would never know they are GF, DF and SUGAR FREE!
...and very moist!
INGREDIENTS:
1 cup monk fruit/erythritol sweetener (coconut sugar works nicely too except it will add sugar to the recipe)
1 3/4 cup + 2 TBSP Gluten-Free flour mix (I use Bob Mills One to One GF Flour Mix)
1/2 cup organic cocoa *aluminum free
1 1/2 tsp organic baking powder*aluminum free
1 tsp organic baking soda
1/2 tsp sea salt
1/2 cup organic cold pressed avocado oil (Chosen Brand - can be heated to 500F)
2 free-run organic eggs
1 1/2 cup organic almond milk (or any unsweetened nut milk)
*optional 1/2 cup dairy/soy-free organic 80% dark chocolate chips (will add a little sugar:)
** it also works well with spelt or wheat flour, they just won't be gluten-free.
TO MAKE A WHITE CAKE, LEAVE THE COCOA OUT
INSTRUCTIONS:
Mix all ingredients in the order given and bake at 350F for 24 minutes. If they are large cupcakes, do a little longer, and for smaller ones, cook a little less. *If you use this recipe for chocolate cake, bake for 30-35 minutes
ICING:
2 1/2 cup of Monk Fruit/Erythritol icing sugar
1/4 cup melted coconut oil (I use grass-fed butter bc we are O blood types, and coconut isn't for us, so our icing isn't technically dairy-free but butter is processed enough that it isn't a big concern:)
3 TBSP hot water
1/4 cup frozen or fresh raspberries (or strawberries)
1 cap vanilla
* I double this when doing a double layered cake or decorating cupcakes.
Add hot water and warmed butter to the icing sugar, then add vanilla. Strain unthawed frozen or fresh raspberries into a bowl, pushing them with a spoon against the strainer to get as much juice from them as you can. Mix well and let sit until it thickens.
Spread on and enjoy! DELICIOUS!!!
1 cup monk fruit/erythritol sweetener (coconut sugar works nicely too except it will add sugar to the recipe)
1 3/4 cup + 2 TBSP Gluten-Free flour mix (I use Bob Mills One to One GF Flour Mix)
1/2 cup organic cocoa *aluminum free
1 1/2 tsp organic baking powder*aluminum free
1 tsp organic baking soda
1/2 tsp sea salt
1/2 cup organic cold pressed avocado oil (Chosen Brand - can be heated to 500F)
2 free-run organic eggs
1 1/2 cup organic almond milk (or any unsweetened nut milk)
*optional 1/2 cup dairy/soy-free organic 80% dark chocolate chips (will add a little sugar:)
** it also works well with spelt or wheat flour, they just won't be gluten-free.
TO MAKE A WHITE CAKE, LEAVE THE COCOA OUT
INSTRUCTIONS:
Mix all ingredients in the order given and bake at 350F for 24 minutes. If they are large cupcakes, do a little longer, and for smaller ones, cook a little less. *If you use this recipe for chocolate cake, bake for 30-35 minutes
ICING:
2 1/2 cup of Monk Fruit/Erythritol icing sugar
1/4 cup melted coconut oil (I use grass-fed butter bc we are O blood types, and coconut isn't for us, so our icing isn't technically dairy-free but butter is processed enough that it isn't a big concern:)
3 TBSP hot water
1/4 cup frozen or fresh raspberries (or strawberries)
1 cap vanilla
* I double this when doing a double layered cake or decorating cupcakes.
Add hot water and warmed butter to the icing sugar, then add vanilla. Strain unthawed frozen or fresh raspberries into a bowl, pushing them with a spoon against the strainer to get as much juice from them as you can. Mix well and let sit until it thickens.
Spread on and enjoy! DELICIOUS!!!
Make them into Valentine
cupcakes!
Make them into
GRAD
cupcakes!
Make them into
CHRISTMAS cupcakes!
Make them into
ANNIVERSARY cupcakes!
Make it into
a BIRTHDAY cake!
..the sugar free coke bottle gummies surrounding it
were a hit!
A little more sugar
with the Kit Kat bars &
jelly beans but
SO GOOD!!!
..at least the jelly beans are organic:)
Golden Vanilla Carmel Icing Cake...A family favourite! Even my German Mother-In-Law liked it:) She made good Kuchen!!
INGREDIENTS:
3/4 cup monk fruit/erythritol sweetener (coconut sugar works nicely too except it will add sugar to the recipe)
1/4 cup golden (brown) monk fruit/erythritol sweetener
1 3/4 cup + 2 TBSP Gluten-Free flour mix (I use Bob Mills One to One GF flour mix) *Spelt flour works well, however, will add some gluten.
1 1/2 tsp organic baking powder*aluminum free
1 tsp organic baking soda
1/2 tsp sea salt
1/2 cup organic cold pressed avocado oil (Chosen Brand - can be heated to 500F)
2 free-run organic eggs
1 1/2 cup organic almond milk (or any unsweetened nut milk)
* it also works well with spelt or wheat flour, they just won't be gluten-free.
INSTRUCTIONS:
Mix all ingredients in the order given and bake at 350F for 30-35 minutes.
Use 2 - 8 inch pans if doing a double layer round cake.
ICING:
1-1 1/2 cup monk fruit/erythritol icing sugar sweetener (I like it thick unless pouring on a bundt cake)
2/3 cup golden monk fruit/erythritol sweetener
1/3 cup grass-fed butter (can substitute coconut oil but tastes better with butter:)
3 TBSP almond milk (or any nut milk)
1 cap vanilla
* I do 1 1/2 this recipe for double layer cakes so I have extra.
INGREDIENTS:
Warm the butter and golden sugar over low heat and simmer for 2 minutes.
Add 3 TBSP almond milk, and boil stirring constantly.
Remove from heat and cool slightly.
Add 1 cap vanilla, and icing sugar, then beat until smooth.
Let it cool to all it to thicken.
3/4 cup monk fruit/erythritol sweetener (coconut sugar works nicely too except it will add sugar to the recipe)
1/4 cup golden (brown) monk fruit/erythritol sweetener
1 3/4 cup + 2 TBSP Gluten-Free flour mix (I use Bob Mills One to One GF flour mix) *Spelt flour works well, however, will add some gluten.
1 1/2 tsp organic baking powder*aluminum free
1 tsp organic baking soda
1/2 tsp sea salt
1/2 cup organic cold pressed avocado oil (Chosen Brand - can be heated to 500F)
2 free-run organic eggs
1 1/2 cup organic almond milk (or any unsweetened nut milk)
* it also works well with spelt or wheat flour, they just won't be gluten-free.
INSTRUCTIONS:
Mix all ingredients in the order given and bake at 350F for 30-35 minutes.
Use 2 - 8 inch pans if doing a double layer round cake.
ICING:
1-1 1/2 cup monk fruit/erythritol icing sugar sweetener (I like it thick unless pouring on a bundt cake)
2/3 cup golden monk fruit/erythritol sweetener
1/3 cup grass-fed butter (can substitute coconut oil but tastes better with butter:)
3 TBSP almond milk (or any nut milk)
1 cap vanilla
* I do 1 1/2 this recipe for double layer cakes so I have extra.
INGREDIENTS:
Warm the butter and golden sugar over low heat and simmer for 2 minutes.
Add 3 TBSP almond milk, and boil stirring constantly.
Remove from heat and cool slightly.
Add 1 cap vanilla, and icing sugar, then beat until smooth.
Let it cool to all it to thicken.
Make it into a
CHOCOLATE
CARAMEL ICING CAKE
Gingerbread Cake...for Gingerbread Houses, Bundt Cakes, Ring Cakes...any kind ! Very moist, & delicious! (GF, DF and sugar-fee)
My mom gave me a cast aluminum gingerbread cake pan years ago when my kids were little
and we use it every Christmas. The cake recipe on the package was SO DELICIOUS.
I modified it to make it GF, DF & sugar-free...and it tastes just as good!!!
and we use it every Christmas. The cake recipe on the package was SO DELICIOUS.
I modified it to make it GF, DF & sugar-free...and it tastes just as good!!!
INGREDIENTS: 2 3/4 cup cake flour (I use Bob Mills 1 to 1 GF flour. I sometimes use organic sprouted spelt flour as it rises more, however, it does have gluten. *Spelt flour has a different type of gluten which is easier to digest & has a lower amount than wheat gluten). 2 tsp ginger, 1 tsp cinnamon, 1/4 tsp ground cloves & nutmeg 1 tsp salt 2 tsp baking powder 1 cup (225 g) sugar (I use Monk Fruit/Erythritol Sweetener) *Optional - add 1 dropper of stevia to make it sweeter but we find it sweet enough. 1 cup grass-fed butter, softened (can use melted coconut oil...we all think the butter tastes better:) 4 free-run organic eggs 1 cap of vanilla 1 1/4 cup almond milk (or any nut milk) INSTRUCTIONS: Follow prep carefully and in order given! Heat oven to 325F (165C, gas mark 3). Grease and lightly flour pan; set aside. In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder; set aside. In a larger bowl, combine sugar, stevia if you use it, and butter. Beat 3 minutes, until light and fluffy, scraping bowl often. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Reduce mixer speed to low. Blend flour mixture into sugar mixture, alternately with milk. Spoon batter into prepared pan, spreading batter slightly up onto the sides of the pan. Place pan on a baking sheet and bake for 55- 66 minutes (if you're not using this type of gingerbread house cake pan, you'll want to check it sooner. Try 30 minutes for round or rectangular pans, and for bundt or ring pans try 40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes if using bundt, ring or gingerbread house pan. Remove from pan onto cooling rack and cool completely. |
ICING:
2 1/2 cup of Monk Fruit/Erythritol icing sugar 1/4 cup melted coconut oil (I use grass-fed butter so the icing isn't technically dairy-free but butter is processed enough that it isn't a big concern unless you have an actual dairy allergy) 3 TBSP hot water 1 cap vanilla Add hot water and warmed butter to the icing sugar, then add vanilla. Mix well and let sit until it thickens. Spread on and enjoy! .*OPTIONAL...Decorate with sugar-free candies, gummies, jelly beans (sweetened with xylitol, stevia, or monk-fruit), dark organic chocolate and GF pretzels. |
Make it into a
Ginger
RING CAKE!
Drizzle 85% or 90% organic
dark chocolate on top!